What are the best recipes you like to make?

I have to make dinner once a week for my family. Im 15, and I am used to being in the kitchen, i help a lot and normally make the desserts for the family. But i need dinner ideas. :) Something to wow.What are the best recipes you like to make?
Tomatoes and Bacon Pasta


鈥?2 tablespoons kosher salt


鈥?16 ounces spaghetti pasta


鈥?1 pound thick-cut bacon or pancetta, chopped


鈥?3 tablespoons extra-virgin olive oil


鈥?1 cup red onion, diced


鈥?1 teaspoon red chili flakes


鈥?3 tablespoons garlic, minced


鈥?2 cups Roma tomatoes, diced


鈥?1/4 cup red wine


鈥?4 tablespoons basil,


鈥?1/4 cup freshly grated Parmesan


鈥?Salt and freshly ground black pepper


Directions


In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.


In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.


Drain pasta and add to the tomato mixture pan. Add basil and bacon to mixture Add basil and bacon. Toss, add parmesan and salt and pepper to taste.


.What are the best recipes you like to make?
I love make pasties because you can make them look cute when they are little, they are healthy and they are a bit fiddly to make so you can make little frills on the outside and put decoration on the top.





YUM ALSO!





Maybe a pasta bake too or even better if your family likes mexican i always buy the crispy chicken old el paso kit from the shops and buy the lettuce, tomato, capsicum, salsa, sour cream and all that other stuff, make it up and let everyone choose their fillings.





its a big hit in my family.








P.S im only 13!
Mom's Macaroni and Cheese





INGREDIENTS





* 1 1/2 cups uncooked elbow macaroni


* 5 tablespoons butter, divided


* 3 tablespoons all-purpose flour


* 1/2 teaspoon salt


* 1/4 teaspoon pepper


* 1 1/2 cups milk


* 1 cup shredded Cheddar cheese


* 2 ounces processed cheese food (eg. Velveeta), cubed


* 2 tablespoons dry bread crumbs





DIRECTIONS





1. Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni.





2. Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375 degrees F for 30 minutes or until heated through and topping is golden brown.
Olive and Roasted Pepper Bruschette





1/2 c. grated romano cheese


1/2 c. chopped green olives


1/2 c. chopped roasted red sweet pepper


2 tsp. olive oil


1/2 tsp. basil


French bread baguette , sliced 1/2 inch thick , toasted


In a bowl combine first 5 ingredients . Top each bread slice with 1 tbsp. olive mixture .





Broccoli Slaw





1/3 c. lemon juice


1 tbsp. dijon mustard


1 tbsp. + 1 tsp. sugar


S %26amp; P


6 tbsp. olive oil


1 bunch broccoli


2 carrots , ribboned with peeler lengthwise


1 red bell pepper thinly sliced


1 red apple cut into thin wedges w/ peel on


In a large bowl combine juice , mustard , sugar salt , pepper and oil . Set aside .


Separate broccoli into florets and stalks . With peeler , peel stalks and cut into strips . Cut florets and use all small leaves on stalks . Place in pot of boiling water . Cook until bright green and still crunchy , 1 min. drain and rinse with cold water . Add vegetables to dressing and toss to coat . Let stand 30 min . before serving .





Poached Turkey Tenderloins W/ Tarragon Sauce





1 1/2 lbs turkey tenderloin , sliced into chops


3/4 c. white wine


1/2 c. celery , chopped


1/4 c. green onion , sliced


1 tsp. tarragon


salt


1/4 tsp. white pepper


water


tarragon sauce


steamed spinach


In a large skillet arrange tenderloins in a single layer . Add wine , celery , onion , spices and enough water to cover loins . Cover skillet and poach over low heat about 40 min.or until no longer pink . Remove and reserve poaching liquid .


Tarragon Sauce


poaching liquid


3 tbsp. cold water


2 tbsp. cornstarch


1/2 tsp. tarragon


1/2 c. plain low-fat yogurt


1 tbsp. parsley


1 tbsp. lemon juice


In a saucepan over high heat . bring poaching liquid to boil for 5 - 10 min. Measure 2 c. liquid and return to saucepan . Bring to boil . Combine cold water and corn starch . Stir into boiling liquid . Reduce heat ; add tarragon . Over low heat , cook sauce until slightly thickened . Stir in yogurt , parsley and lemon juice . Slice tenderloins into 1/2 inch medallions . Arrange on medallions steamed spinach . drizzle sauce over top .





Now you could serve some steamed rice or some parsley buttered potatoes with this menu .
Braised Lamb Shanks.*


4 shanks


Flour


Salt and pepper


1/4 tsp. thyme


1/2 tsp. rosemary


1 c. diced carrots


1 c. diced potatoes


1/4 c. diced celery


1 med. onion, chopped


Dredge shanks in flour. Brown well in hot oil in large pot, one at a time.


Return to pot.


Add seasoning and 2 cups hot water.


Simmer, covered 1陆 -2 hours.


Add vegetables.


Cook for 30 minutes longer.


Thicken up if required


Serve with mashed potatoes.
Sweet Chili is what I love to make and it always get eaten up.


SWEET CHILI


1 LB HAMBURGER


1 LB HOT SAUSAGE


1 ONION


1 BELL PEPPER


4 CANS RED BEANS (NOT KIDNEY BEANS!!)


1/4 TO 1/2 CUP BROWN SUGAR





COOK MEATS SEPARATELY WITH 1/2 CHOPPED ONION AND 1/2 CHOPPED BELL PEPPER IN EACH. DRAIN THE MEAT BUT NOT THE SAUSAGE. COMBINE BOTH AFTER COOKED IN DEEP PAN, ADD 4 CANS OF RED BEANS (NOT KIDNEY) JUICE AND ALL. SIMMER FOR 5 MINUTES, ADD BROWN SUGAR TO TASTE. SERVE WITH WHITE CORN BREAD.